Method

Preheat oven to 150C. Heat olive oil in a large casserole over medium heat. Sauté onion, garlic, bay leaves and half the thyme until soft (10-15 minutes). Reduce heat to low medium, add capsicum, cover with a lid and stir occasionally until very soft (25-30 minutes). Add tomato and stir until sauce thickens and starts to catch on bottom of pan (25-30 minutes). Add sherry and bring to the boil over medium heat (3-5 minutes). Add paprika, 1 litre hot water, and return to the boil (7-10 minutes), reduce heat to low and cook, skimming scum from surface (10-15 minutes).

02

Spread lamb in a single layer in a roasting pan, scatter with remaining thyme and season to taste. Spoon over sauce and roast until meat almost falls apart (2½-3 hours). Serve with a little sauce, and rosemary-roasted nicola potatoes to the side.

Note At MoVida, this dish is made from a whole baby lamb and
is meant to be shared. Frank Camorra suggests serving it with
rosemary-roasted nicola potatoes.

"I'd like to serve MoVida's slow-cooked lamb at my next dinner
party. Would you please ask Frank Camorra for his recipe?"
Dorinda Jones, Carlton, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet
Traveller, GPO Box 4088, Sydney, NSW 2001, or email
us. All requests should include the restaurant's name and
address or business card, as well as your name and address.

At A Glance

Serves 6 people

20 min preparation

4 hours 45 min cooking

GTSignature Collection

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